Previous page 136

consumption of even trace amounts of the offending food. Thus, the food industry must be alert to the avoidance of allergen cross-contact and the proper labeling of allergenic ingredients. Highly specific and sensitive tests are being developed for the detection of allergen cross-contact that will be useful in the establishment of hazard analysis of critical control points (HACCP) approaches to the control of allergen cross-contact.

If you suffer with asthma, you will no doubt be familiar with the uncomfortable sensations as your bronchial tubes begin to narrow and your muscles around them start to tighten. A sticky mucus known as phlegm begins to produce and increase within your bronchial tubes and you begin to wheeze, cough and struggle to breathe.